Rice sevai upma is an easy to prepare upma made of rice vermicelli. The preparation is like any other upma recipe. I have done some earlier posts on vermicelli upma, ragi rava upma, bread upma, oats upma etc.
Rice sevai upma is a flavourful upma that goes well with coconut chutney….and of course a cup of tea or coffee. Here I am sharing a recipe without vegetables, but you can make a very healthy version of this recipe by adding grated carrots, beans, cabbage and green peas.
This easy and quick to make upma makes a very delicious and healthy breakfast. To make rice sevai upma, you will need….
Ingredients
For cooking rice vermicelli:
- 1 ¾ cup Rice sevai (rice vermicelli or rice seviyan)
- 4.5-5 cups Water, for cooking
For tempering rice sevai upma:
- 1 tsp. Mustard seeds
- 1-2 Green chillies, chopped
- ½ inch Ginger, finely chopped
- 1 medium Onion, finely chopped
- 8-10 Curry leaves
- 12-15 Cashews, halved or whole
- 4-5 tbsps. grated Coconut or add as required
- 2 tbsps. Coconut oil or any oil or you can also use ghee
- 2-3 tbsps. chopped Coriander leaves
- 1 small to medium lime or lemon, sliced or diced to be served with the upma
- Salt as required
Method
To cook rice sevai:
- On a high flame bring 5 cups water to a boil in a pan.
- Take 1 ¾ cups rice sevai/rice vermicelli. Add to the boiling water.
- Stir gently and close the container. Allow it cook in the boiled water. Or you can cook the vermicelli according to the package instructions. It took around 10 minutes for the sevai to cook.
- Drain the sevai in a strainer. Keep the cooked rice sevai aside.
Making rice sevai upma:
- In another pan, heat 2 tablespoons coconut oil. You can also use any other oil instead of coconut oil. Add mustard seeds and let them crackle.
- When the mustard seeds are almost done with the crackling, add 12 to 15 cashews. Cashews can be kept whole or halved. Sauté till the cashews get a bit golden.
- Add 1 teaspoon finely chopped ginger, ½ teaspoon green chilies. Stir and sauté for 5 to 10 seconds. Then add finely chopped onion and curry leaves.
- Sauté till the onions become translucent. Don’t brown them.
- Add the cooked rice sevai and stir very well with the rest of the sautéed ingredients.
- Season with salt. Stir and add 4 to 5 tablespoons freshly grated coconut.
- Stir again and serve rice sevai upma hot with coconut chutney.
- Drizzle some lemon juice while serving upma. Add lemon juice as per your taste.
- Also garnish with chopped coriander leaves.